Other Peoples' Kitchens. Q&A with Jessie-Sierra Ross
Jessie-Sierra is a former professional ballerina turned cookbook author, TV food segment creator on CBS and NBC affiliates, and food & lifestyle blogger.
Q. Hello Jessie-Sierra. Can you please tell us a little about yourself, where you live and about your substack publication?
A. Hello! My name is Jessie-Sierra Ross and I am a former professional ballerina turned cookbook author, TV food segment creator on CBS and NBC affiliates, and food & lifestyle blogger at Straight to the Hips, Baby. My new cooking and home entertaining book, Seasons Around the Table, will be released next month, and I’m probably best known for my step-by-step recipes and light & bright food photography style. I like to say the artistic and aesthetic skills that I honed in the ballet studio have translated to my passion for recipe development, floral food styling, and flair for the dramatic in tablescape design. The theatre and the dining room are alike in a lot of ways - it’s a sort of production to throw an outstanding dinner party!
I’m a native Bostonian, but now live out in the Western part of Massachusetts. After leaving my professional ballet career and moving to a more “farm to table” life with my growing family, my interest in cooking really took off. I started my blog as a hobby at first. Straight to the Hips, Baby served as a connection to the outside world and a respite from the baby-babble that surrounded me at the time! After several successful years and a switch to full-time food content creation, I am still enthusiastically teaching the home cook to create their own incredible meals and special events at home.
My newsletter, Jessie-Sierra; The Last Bite, is an extension of my online, TV, and publishing work. I wanted to give a more informal look into my own food content creation and provide behind the scenes commentary about everything from TV cooking segments, sharing my latest favorite recipe, or a look at the nitty-gritty of being a first-time cookbook author. Where my blog is truly focused on sharing my recipes and home entertaining advice, my Substack is closer to my “speaking voice”; I am funny, a bit sarcastic, ever curious, and always ready for a cocktail!
Q. Can you please describe the layout of your kitchen, how much of a role does it play with your family, and when writing for your Substack publication Jessie-Sierra; The Last Bite.
A. I am fortunate to have a large kitchen that is definitely the opposite of the cramped galley kitchens I started with! My kitchen has a modern French Country feel with ivory tile backsplashes, dark granite counters, and lots of cherry wood cabinetry. The working area where I make and create all of my recipes opens up to a sunny eat-in area with windows on three sides, and long views of Mount Tom, (which local legend says was the inspiration for the “Grinch’s” mountain in the Dr. Seuss book). We use this room not only to enjoy breakfast around the table, but it’s also our main “photography studio” for our food and beverage photoshoots!
I love that we have an open concept kitchen layout with a large central island for prep work. The architect who designed our house was more of a home entertainer than a cook, so the “kitchen triangle” is not really present. It can sometimes feel like I’m running a marathon during big holiday meal preparations because I am constantly racing around the island to my sink, the stove, and the ovens!
My kitchen feels very much like a family kitchen. My kids are always ransacking the pantry for snacks and there is child-art taped to the cabinetry. We keep overflowing baskets of fruit on the kitchen counters, a loaf of banana bread or a batch of muffins under a tea towel, and an espresso machine on in the corner. We’ve decorated this space a bit eclectically, with a raw-edge table anchoring the eat-in space, lots of plants, fine art, as well as vintage pieces from our families. I think my kitchen really reflects who we are as a family; warm, inviting, creative, and just a bit chaotic! My kitchen is the real beating heart of my home.
Q. What are your most used kitchen gadgets that you cannot live without?
A. We’ve upgraded the appliances through the years (ask me about my oven that chose to literally catch on fire behind the convection fan during one eventful Thanksgiving!). My favorite gadget though is my Samsung ovens. With amazing temperature controls and special settings for steam and bread baking, I think my oven acts as the true workhorse of my kitchen. Other smaller items I love are my KitchenAid Professional Grade Stand Mixer, my Shun Santokus, and my Spinn coffee maker. I would be a seriously cranky cook without all of these tools.
Q. You have made several appearances on TV. Could you share more about this experience and how you initially got involved in television? What advice would you offer to others interested in pursuing similar opportunities?
A. Truthfully, I fell into television work by chance. I had been writing recipes for my blog and working with brands on food photography projects for several years when I was introduced to a local morning show co-host at a charity function. We got to talking, and she invited me to appear on her program for a cooking demo. Now, keep in mind, I had ZERO background in television and public speaking. None. For all of my on-stage experience, ballet is a silent art, so the thought of speaking and cooking on camera sort of terrified me! But I am not one to back down from a challenge! I went on camera not knowing what to expect, and it was an amazing experience. I found TV to be very similar to my work on the ballet stage from a ‘performer’s mindset’! I loved it!
I’ve built on those first couple of cooking segments, and I’ve filmed over 150 live and pre-taped studio segments over the last five years. I appear monthly on several regional NBC and CBS affiliates and have filmed with PBS in Denver, and other streaming channels. I focus primarily on cooking and home entertaining content. My goal is to have my own television series focusing on from-scratch cooking, home entertaining, and modern hosting concepts (pssst… anyone know a good TV/media agent or someone who is casting? I’m looking!).
Local and national television appearances are a wonderful way to build your brand, connect with new audiences, and meet interesting people in your area. I think creators should definitely look into television work as an additional creative platform and a way to diversify their paid client offerings. Keep in mind though that you should already have some specialist credibility (are you an expert in your topic?) and be relatively comfortable speaking on your topic for at least 4 minutes. The average segment length is anywhere from 3-8 minutes long, sometimes with a partner, but sometimes you’re on your own. Honestly, if you’re excited and knowledgeable about your type of content, then chances are there are more people out in the viewing audience that would like to learn more about it too!
I would be happy to connect with other readers on how to break into television cooking segments and refine your on-camera presentation. In fact, I have a Substack Newsletter dedicated to some of these tips already, with another installment coming soon!
Q. Have you had any kitchen disasters that you can share with us?
A. Ha! Where should I start?! I mentioned how my oven decided to burn out during one Thanksgiving, with a half-roasted turkey inside. I’ve also had our house sewer line break during a huge dinner party (No bathrooms! No washing your hands! Ack!). Still, I think the first ever Thanksgiving that I hosted after moving out of my parents’ house was the most chock-full of funny and unforced errors! I left the bag of giblets inside the turkey, and surprise! It was still there at carving time. I had never made dough for apple pies before, and… you could tell. My guests were too polite to say anything directly, but there were plenty of pie crusts left on their plates. Fortunately, cooking is an evolution - a combination of learned skills, fond memories, and taking chances.
Q. How would you describe the regional cuisine where you live? Are there fresh food markets or farmer’s markets available? Do you grow your own produce?
A. Boston (and New England as a whole) has a really diverse variety of regional cuisines, thanks in part to our history as a port city and from generations of immigrants bringing their own unique flavors to the New World. Whether it’s amazing Italian breads and pasta dishes found in the North End, Polish pierogis from those that settled west of Boston, or the multiculturally influenced dishes from Cape Verdean immigrants, New England is filled with delicious food!
I was lucky enough to grow up in front of some of the last open acreage in the city of Boston, and my parents had a full summer garden each year. Plots of cherry tomatoes, green beans, and tall sunflowers were normal to me. However, it wasn’t until I left the city for the wide-open spaces of Western Massachusetts that I realized just how diverse our locally sourced produce could be. We have loads of small farm stands and farmer’s markets, dairies, and orchards in my area. Although this may not be the most competitive of vegetables, the town right next to mine is internationally known for its high-quality asparagus (Hadley, Massachusetts!). Farming is a real movement out here, and I’m thankful to be able to take advantage of it!
Although I came from a family of green-thumbs, I tend to only grow edible flowers and herbs each season. I do have several lovely flower garden beds as well. You’ll see a lot of my home-grown blossoms featured in my cookbook and blog. I have a dream of setting up some real garden beds in the not-so-distant future, to grow all of the tomatoes and cucumbers I can eat!
Q. Is there anything about your kitchen that you would like to change or improve on?
A. I would love to replace my electric stove for an induction range. Working with electric can make higher heat cooking more difficult to achieve and the consistency of heat can be a problem. I also won’t rule out a kitchen renovation in the future, but I really do love my kitchen as is!
Q. What tips can you give us that will help keep our kitchens neat and tidy and easy to manage?
A. Oh boy! I have loads of advice for the home cook and budding home entertainer!
Emphasize quality over quantity; Whether I’m buying a specialty ingredient or a new kitchen tool, I like to keep in mind the quality of the item for the value. If I’m hosting a dinner party, I’ll splurge on a high-quality cut of beef for my guests, but look for more cost-effective starches and vegetables to round out the meal. The same mentality goes for high end spirits too. It’s better to have a little of something amazing, than a lot of inferior tasting product for less cost.
Streamline your menus; I like to create dining experiences for my family and friends, without being tied to the hot stove all night! The point of entertaining is not only to host your guests, but to also enjoy their company! When I menu plan, I will often pick out one or two “star recipes”; recipes that require a bit more work, but will carry the dinner. Usually these are main dish recipes and desserts. I try to make the rest of the menu delicious, but easy. A fresh harvest salad or garlic and feta roasted potatoes, are simple to make and don’t need any babysitting while the “star” whole roasted chicken cooks in the oven.
Similarly, look to cooking techniques that can also streamline the cooking process. A sous vide machine (cooking via heated water bath) is fantastic for cooking large cuts of meats. Simply season and vacuum seal your protein in a plastic bag and then set the sous vide machine to your desired temperature. It’s a “one and done” type of cooking technique and once your protein is at temperature, it maintains it without overcooking.
That means it’s ready and waiting for you when it’s time to serve, instead of the other way around – a planner’s dream!
Cocktails can create magic. As cooks, we put a lot of time and energy into the menu and meal prep. Knowing how to whip up one or two bespoke cocktail recipes is a game changer! It doesn’t have to be super complicated, either. A fresh grapefruit Aperol spritz is a refreshing summertime drink that takes two minutes to make. Just pour pink grapefruit juice, Aperol, prosecco, a little bit of simple syrup, and a dash of soda water over ice and stir. No shaker required! If you wanted to bring your mixology skills up a notch, try your hand at herb or spice infused simple syrups that you can make yourself. Remember, simple syrup is just a 1:1 ratio of sugar and water boiled together. You can add cinnamon sticks for a holiday syrup, or fresh rosemary to perk up your next gin sour.
Q. How many cookbooks do you have and do you have any favourites? Have you written any cookbooks?
A. I have written a cookbook! Just this year! Seasons Around the Table (follow this link) is my tribute to florally inspired cooking and home entertaining. With over 100 original recipes, seasonal menus, modern home entertaining advice, and floral-infused table designs, this cookbook is your all-in-one party planner! My book is filled to the brim with bright & colorful food photographs (all created in-house) to inspire you to throw your own amazing events with just a little help from me!
Do I have any favorite cookbooks? Ha! This is a dangerous question! To give you a hint at the size of my cookbook collection; I’ve replaced all of the traditional volumes of Dickens and Bronte on the shelves with cooking and mixology books! I love cookbooks. They’re like small windows into different cultures.
The very first cookbook I ever bought myself was Mastering the Art of French Cooking, by Julia Child (an idol of mine), Louisette Bertholle, and Simone Beck. I spent my childhood falling in love with cooking and hosting from watching Julia Child’s original black and white cooking episodes on my local WGBH station.
I also love cookbooks that feed the soul; Ina Garten’s Barefoot in Paris is a favorite, Yotam Ottolenghi’s Jerusalem is a fascinating look into classic Middle Eastern cuisine, and Olia Hercules’ Mamushka takes me back to some of the flavors of my childhood. Special mention also has to go to Tartine Bread for all-things sourdough, and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking too.
Q. Do you have a favourite recipe that you would like to share with us?
A. Absolutely! I have two that really stand out in my mind. Both are flavorful and nourishing, but they can be made with little fuss.
On Jessie-Sierra: The Last Bite
Summer Peach Buckle - This is such a simple fruit filled cake recipe, but it’s one that will have your family raving for more! Loads of juicy fresh peaches are coated with a vanilla-butter cake batter, and then baked until golden. Serve warm with some vanilla ice cream, and you have a cake that’s works just as well for a fancy dinner party as it does a coffee date!
Quick Chicken Paprikash – This is a weeknight chicken recipe that tastes like it’s been braising all day! Savory chicken thighs are quickly sauteed and then added to a sauce of shallots, bell peppers, garlic, smoked paprika, chicken stock, and sour cream. Rich, silky, and slightly spicy, I like to serve this Hungarian-inspired paprikash over smooth, buttery mashed potatoes.
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Your kitchen is stunning!!!
Thank you! I also have a talent for filling up those counters as quickly as they’re cleared! I have saved some space by having butler’s pantry off of the kitchen, to store my tools and gadgets. The only things that are allowed to stay out is the toaster and espresso machine!
Thank you again for giving me a chance to share my kitchen with everyone. 💗